Author
Topic: Proper dough amount for 7" pan? (Read 3985 times)

shacke

Hi. Newbie to deep dish but not to doughs. I made my first deep dish using DKM's recipe. I split the dough in half and placed each half in a 7x2.5 inch deep dish pan I got from ebay (defunct pizza joint). It was way too much!! Can someone help me and let me know how many ounces of dough are correct for this size pan? Thanks so much...

evan

PS - My wife and I love Geno's when we go to chicago - any recipe in here that comes close? I wonder if they use oil or shortening......

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shacke

Y' know - as I think about it, I guess I could have just used some high school math - area of circle and then figure out the ratio. Doing that, I get just over 7 oz per pan. I guess that's right but high school was a loooong time ago

For your 7-inch pan, you may want to start with a dough ball weight of 10.95 ounces. The weight of all-purpose flour for this weight of dough ball is 10.95 oz. divided by 2.05 (the sum of all baker's percents for the recipe divided by 100), or 5.34 ounces. The weights of the rest of the ingredients are calculated based on their respective baker's percents (percentages of flour by weight). In your case, I calculated the weights of all the ingredients as follows:

Since your 7-inch pan is 2 1/2 inches deep, and DKM's recipe is intended for use with a 2 1/4-inch deep pan (with the dough being pushed up to the top), you may want to push the dough up the sides of your 7-inch deep pan just shy of the top by 1/4 inch. Also, you may have to experiment with bake temperature, oven rack positioning, and bake time to compensate for the fact that you are using a smaller pan.

I hope this helps and that you will tell us how your next 7-inch deep-dish pizza turns out.